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Asparagus With Mushroom Mayonnaise

Asparagus with mushroom mayonnaise

Asparagus With Mushroom Mayonnaise

15 mins plus draining overnight
Super easy

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Jon Rotheram

Ingredients

16 asparagus spears

25g broad beans

40g Cheddar cheese

1 tablespoon truffle oil

1 handful of watercress or rocket

MUSHROOM MAYONNAISE

200g button mushrooms

½ tablespoon balsamic vinegar

40g mayonnaise, made using free-range eggs

Method

  1. Make your mushroom mayo the day before. Blitz the mushrooms, vinegar and ½ tablespoon of sea salt in a food processor until combined.
  2. Line a colander with a piece of cheesecloth and sit it over a bowl. Spoon the mixture into the cheesecloth and leave it overnight to strain the liquid.
  3. The next day, lift the cheesecloth with the mixture inside and squeeze out the last of the liquid. Discard the solids, stir the mayonnaise through the liquid, then set aside.
  4. Preheat a griddle pan over a high heat. Cook the asparagus spears for 3 minutes or until they begin to char, then turn them and cook for 2 more minutes.
  5. Pod the broad beans and divide between four plates with the asparagus.
  6. Grate the cheese over the top and drizzle with the oil. Serve with the salad leaves on the side and a dollop of the mushroom mayonnaise.

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